6 large Red bell Peppers (washed, deseeded and set aside for roasting)
3 Fresh Tomatoes (to be roasted)
4 medium onions (2 to be roasted and 2 chopped)
1 medium green bell pepper
salt / bouillon powder to taste
3 cloves of garlic crushed
2 cups meat stock (or enough to water down the puréed roasted peppers.)
